Nut Intolerance Menu

FORTY-FIVE RAND

Pork rillettes served with pickles and crostini (v) (bread baked off premises)

Aubergine, sweet potato and chickpea coconut curry (v) (poppadum made off premises)

 


FIFTY RAND

Risotto tart with parmesan, trufe mushrooms and rocket (v) (Add pancetta at R10)

Raviolione with ricotta, spinach and a poached egg served with sage butter and chilli (v)


FIFTY-FIVE RAND

Deep-fried calamari served with black ink squid rice

Raviolione with beef and a poached egg served with rosemary butter and crispy pancetta

Raclette fondue served with chorizo and crostini (bread baked off premises)

Smoked salmon rolls with cream cheese, dill and salmon caviar served on crostini
(bread baked off premises)


SIXTY RAND

Deep-fried goats’ cheese with sun-dried tomato biscuits and port and onion marmalade (v) (bread baked off premises)

Pasta roll with emmental, aubergine, mushroom, rocket and béchamel sauce (v)

Roast pork belly with a mustard and parsley crust (bread baked off premises)

 

SIXTY-FIVE RAND

Moroccan meatballs (bread baked off premises)

Grilled tiger prawns wrapped with pancetta
 

Pan seared ostrich fillet served with sweet potato, red peppers & rosemary-honey dressing

Roast chicken with polenta, tomato chutney and spicy pork paté
 

Beef fillets on croutons and mushrooms with crisp onion rings and red wine sauce
 

Mini kudu fillets with potato gratin, garlic spinach and a citrus reduction
 

Braised lamb with chickpea fritters, feta salsa and atchar yoghurt

 

THIRTY RAND

Mixed bowl of roast broccoli and grilled cauliflower Rocket and parmesan salad

French fries

Honey sweet potatoes